Wait isn't it just clarity ferm. Originally, it was supposed to reduce the chill haze, which it does, but then it was also found out that it denatures the gluten protein. This for some is fine and puts the beer under 5 ppm. It overlooks, though, the hordein protein, which is not denatured or at least not fully. I've brewed a barley beer and used clarity ferm but still got a reaction, though much milder. Unless, it's some modified version of clarity ferm or their own enzyme, I don't see too much promise.

Wait isn't it just clarity ferm. Originally, it was supposed to reduce the chill haze, which it does, but then it was also found out that it denatures the gluten protein. This for some is fine and puts the beer under 5 ppm. It overlooks, though, the hordein protein, which is not denatured or at least not fully. I've brewed a barley beer and used clarity ferm but still got a reaction, though much milder. Unless, it's some modified version of clarity ferm or their own enzyme, I don't see too much promise.

So here is the thought I had based on what you just posted, what if you used barley but not a great deal of it then used some other things such as sorghum, honey, rice syrup to get the desired OG but the barley even though a smaller amount would give it flavor to offset or cover the unpleasant taste of the sorghum, or not use the sorghum at all and just use honey and rice syrup. Would this not lower the ppm of the finished brew to a level even lower than the 5 ppm?

@Tex60 That's a perfect way to make a low gluten beer and definitely would keep the ppm low. I'd use a small amount of barley in conjunction with clarity ferm and you'd have yourself a great beer. But the caveat is that it could not be marketed, which is what these guys seem to be pursuing. Well, if it was marketed as gluten free, it'd would be problematic because people like myself would have a reaction. Soooo, for yourself, I'd go for the sorghum/ tapioca/ brown rice/ buckwheat/ quinoa base, add a small amount barley, brew as normal, and add clarity ferm (just to be safe) before pitching the yeast.